(*If you’re not using leftover chicken, cook it now, let it cool slightly, remove from bones and shred or chop.)

Heat a soup pot over medium-low heat. Add the oil and when it’s hot, add the carrots through salt. Cook for 10-12 minutes, or until veggies are relatively tender. Add the garlic and cook for 1 minute more. Stir in balsamic vinegar, cook for 1 minute.

Add rosemary through stock. Bring to a boil, then reduce to a simmer and cook for about 13 minutes, or until veggies are tender (***if you’re not using leftover rice, also add ½ C raw brown rice now, along with an extra 1 C stock and cook until rice is tender). Add milk and cook for 2 minutes more (do not boil).

Remove from heat and stir in parsley and butter. Taste and adjust seasoning if needed. Serve with a squeeze of lemon.

Add greens through microgreens (if microgreens are very delicate, wait to add them until 1 minute before you finish cooking) and cook for 3-5 minutes, stirring constantly.Taste and adjust seasoning if needed.

For crust: soften butter, mix in flour and sugar. Spread in pizza pan. Bake at 325° for 15 minutes.

Mix together topping ingredients until smooth. When the crust is cool, top with topping mixture.

Mash one basket strawberries and cook with sugar, bring to boil. Add cornstarch mixed with water and juice, cook until clear. Add additional sliced berries. Spread on pizza and chill. You can also use Marie’s strawberry glaze and add sliced berries.

1 small head of lettuce, washed and dried, leaves torn into bite size pieces

4 scallions (white and green parts) thinly sliced on the diagonal

Optional:

¼ cup fresh flat leaf parsley

2 Tbsp coarsely chopped fresh tarragon

3 oz Parmesan cheese shaved thinly

Directions:

Blanch fava beans in boiling water for 1 minute. When they’re cool enough to handle, remove from waxy shell.

In a small bowl, whisk the oil with the lemon juice, lemon zest, and salt and pepper to taste.

Just before serving, toss the favas in a small bowl with 1 Tbsp of the dressing. Toss the radishes, lettuce, scallions and herbs in a large bowl with just enough of the remaining dressing to lightly coat. Season to taste with salt and pepper.

Arrange the salad in a bowl or on a salad plate and top with the favas and Parmesan cheese.

Preserving the Seasons

Grapefruit and Orange Jam

1 grapefruit (optional – you could use all oranges), peeled and sectioned

4 c sugar

3 oz liquid fruit pectin

2 tbsp water

Directions:

In a food processor or blender, finely chop the oranges and grapefruit. You need 2 cups worth.

In a bowl combine the chopped oranges, grapefruit, and sugar. Let stand for about 10 minutes, stirring occasionally. Combine the pectin and water, add to orange and grapefruit mixture and stir for 3 minutes.